Coca de Setas

Grilled flatbread, Idiazábal cheese, porcini purée, caramelized onions, wild mushrooms, pine nuts, arugula

Server Description
Housemade wild mushroom flatbread, with caramelized onions, pine nuts, and sheep’s milk cheese with a porcini mushroom purée
pronunciation
KO KAW – DAY – SAY TAS
runner description
Mushroom Flatbread
Line up notes
allergies
Dairy
Egg
Gluten
Nut
–
ingredients
  • 1 coca dough for Flatbread
  • 1/3 Setas Portion pre-sautée d
  • 2 tbsp Caramelized Onions
  • 2 tbsp porcini/truffle oil purée
  • 1 tbsp idiazabal cheese grated
  • 1 tbsp pinenuts
  • 1 pinch salt maldon
  • Arugula
  • Lemon juice
sourcing
PREP recipe 1
Coca Dough
PREP recipe 2
Setas pre-cooked
PREP recipe 3
Porcini puree
PREP recipe 4
procedure
  • Prepare one Flatbread (see recipe)
  • Pre-cook the Flatbread on the plancha
  • Spread the porcini purée on the coca
  • Spread the caramelized onions
  • Spread the cheese on the onions
  • Spread the pre-sautéed mushroom portion on top of the cheese
  • Put the pinenuts on top
  • Drizzle arugula with lemon juice and salt. put on top of the coca
critical control points
  • You can prepare some cocas before service. just keep them in the fridge.
PACKAGING
PLATEware
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